Leon’s Mushroom Stoganoff
Thanks. So delicious I accidentally ate most of them. Leftover mushroom stroganoff in fridge if you need dinner (on account of having hardly any oat bars left). Leon.
Better make mushroom stroganoff now.” Chapter 10
Mushroom Stroganoff
Servings: 4 people
Calories: 664kcal
Ingredients
- 3 tbsp butter
- 4 cloves garlic, minced
- 1 lb baby bella mushrooms, thinly sliced
- 1/2 small white onion, thinly sliced
- 1 lb wide egg noodles, cooked
- 1/2 cup white wine
- 1 1/2 cup vegetable stock
- 1 tbsp worcestershire sauce
- 3 tbsp flour
- 1/2 cup sour cream
- 2 tbsp Dijon mustard
- 1 tsp thyme
- 1 tsp salt
- 1 tsp pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- grated Parmesan cheese for garnish
- parsley, chopped for garnish
Instructions
- Melt butter over medium heat. Add mushrooms and onions. Cook down.
- Add wine, simmer for 5 mins.
- Add stock. Simmer over medium heat while you mix together worchestershire sauce and flour in a small bowl.
- Add flour mixture to the pan and simmer for 5 mins.
- Add sour cream and dijon.
- Add thyme, salt, pepper, garlic powder and onion powder. Simmer 5 minutes.
- Stir in egg noodles.
- Garnish individual servings with grated parmesan and parsley. Enjoy!!
Nutrition
Serving: 1g | Sodium: 1194mg | Calcium: 111mg | Vitamin C: 3mg | Vitamin A: 727IU | Sugar: 7g | Fiber: 5g | Potassium: 925mg | Cholesterol: 133mg | Calories: 664kcal | Saturated Fat: 10g | Fat: 20g | Protein: 21g | Carbohydrates: 97g | Iron: 4mg
Have you tried this recipe? I would love to know your thoughts. Peace & Love, jenni
You May Also Like
Arancini with Leftover Rice
Mushroom & Leek Risotto
